Description
Harvest Pasta Salad is a colorful, cozy blend of roasted autumn vegetables, crisp apples, toasted walnuts, dried cranberries, spinach, and pasta—tossed in a tangy-sweet maple Dijon dressing and finished with creamy feta. Perfect for fall gatherings, meal prep, or a vibrant side dish.
Ingredients
- 12 oz short pasta (penne, rotini, or farfalle)
- 2 cups cubed butternut squash
- 2 cups halved or quartered Brussels sprouts
- 1 Tbsp olive oil
- Salt & pepper, to taste
- 1 medium apple (Honeycrisp or Granny Smith), chopped
- ½ cup dried cranberries
- ½ cup toasted walnuts, chopped
- ¼ red onion, thinly sliced
- 2 cups baby spinach leaves
- ½ cup crumbled feta cheese
- Maple Dijon Dressing: ¼ cup olive oil, 2 Tbsp maple syrup, 1 Tbsp Dijon mustard, 1 Tbsp apple cider vinegar, salt & pepper to taste
Instructions
- Preheat oven to 425 °F (220 °C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper; spread on a sheet pan and roast until caramelized, about 25–30 minutes.
- Cook pasta until al dente according to package directions; drain and rinse with cool water.
- Whisk together dressing ingredients in a small bowl or jar.
- In a large bowl, combine cooled pasta, roasted vegetables, chopped apple, cranberries, walnuts, red onion, and spinach.
- Drizzle with Maple Dijon dressing and toss gently until everything is coated.
- Sprinkle with feta cheese, toss lightly, and refrigerate for at least 30 minutes to let flavors meld.
- Before serving, give the salad a final toss and garnish with extra feta, walnuts, chopped parsley, or cracked black pepper.
Notes
- Use gluten‑free pasta to make it gluten-free.
- Swap roasted sweet potatoes, carrots, or parsnips for butternut as desired.
- Add greens and apples just before serving to maintain crunch.
- Make dressing up to 3 days ahead; shake well before using.
- Not freezer-friendly, but pasta and veggies can be prepped separately ahead.
